• 2 teaspoons salt
• 0.25 teaspoon freshly grated nutmeg
• 0.25 teaspoon freshly ground black pepper
• 0.25 teaspoon cayenne pepper, or to taste
• 8 tablespoons (1 stick) unsalted butter, plus more for greasing dish
• 2 cups panko (Japanese bread crumbs)
• 5.5 cups milk
• 0.5 cup all-purpose flour
• 2 tablespoons Organic Truffle Oil
• 2 tablespoons chopped fresh sage
• 4.5 cups grated sharp white cheddar cheese (about 18 ounces)
• 1 medium shaved Piedmont Valley Truffle
• 1 pound elbow macaroni
• 2 cups grated Gruyere cheese (about 8 ounces) or 1.25 cups grated Pecorino Romano cheese (about 5 ounces)

1. Heat oven to 375 degrees. Butter a three-quart casserole dish; set aside.
2. Place panko in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread and toss. Set breadcrumbs aside.
3. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, one minute.
4. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until mixture bubbles and becomes thick.
5. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1.5cups Gruyere or 1 cup Pecorino Romano, chopped sage, and truffle oil; set cheese sauce aside.
6. Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until outside of pasta is cooked and inside is underdone. Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into reserved cheese sauce.
7. Pour mixture into prepared dish. Sprinkle remaining 1½ cups cheddar cheese, ½ cup Gruyere or ¼ cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool five minutes; serve hot.

• 2 cups Arborio rice
• 1 small onion, minced
• 1 shallot, minced
• 4 cloves of garlic, minced
• 1/2 cup olive oil
• 2 quarts chicken stock
• Pinch saffron
• 8 ounces parmesan cheese
• 1 stick unsalted butter
• 1 cup white wine
• 1 Piedmont Valley Truffle, shaved
• Organic Truffle Oil, drizzle
• Salt & pepper

1. Heat chicken stock to a simmer.
2. Add pinch of saffron and a pinch of salt and pepper to stock.
3. In a separate large saute pan, heat olive oil over medium-high heat.
4. Saute minced onion/shallot/garlic mixture until translucent.
5. Add the dry Arborio rice to the sauteing aromatics and stir around for a minute or so, until rice smells nutty.
6. Add white wine to the rice and stir until it becomes absorbed.
7. Add simmering stock to the rice, 1 cup at a time, and stir until absorbed.
8. When all liquid has been incorporated into the rice (and rice is tender), turn off heat and add stick of unsalted butter and parmesan cheese to the mixture.
9. Stir until incorporated.
10. Shave on Black Truffle and drizzle with Organic Truffle Oil
11. Stir and serve

• 1 Tbsp butter
• 1/4 cup finely chopped onion
• 1/2 cup white wine
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 lb fresh pappardelle
• 1 medium Piedmont Valley Truffle, grated, sliced or shaved
• Freshly ground pepper and sea salt

1. Melt butter in a skillet and saute onion until soft
2. Add white wine and simmer until half the liquid is reduced
3. Stir in cream and simmer for 5 minutes. Season with salt and pepper
4. Bring a large pot of salted water to a boil, add the pappardelle and cook for approximately 5 minutes and until al dente
5. Drain and transfer pasta to the skillet with the cream sauce and add Parmesan cheese
6. Toss gently to mix and transfer to a warm serving bowl
7. Grate fresh truffle over pasta and serve.

• fine sea salt
• 6 cups tightly packed Savoy cabbage leaves, rinsed and sliced 1/2 inch thick
• 1/4 cup plus 2 tablespoons extra virgin olive oil
• 1 onion, chopped
• 1 cup finely diced bacon
• 1 ounce Piedmont Valley Truffle
• 1 1/2 pounds skinless salmon fillet, cut into 4 portions
• freshly ground black pepper

1. Preheat the oven to 400F.
2. Pour enough water into a stockpot to completely immerse the cabbage. Add salt and bring the liquid to a boil. Add the cabbage leaves and blanch them for 3 to 4 minutes, then drain them, reserving 1 cup of the cooking water.
3. Warm 1/4 cup of the olive oil in a saute pan over medium heat. Add the onion and bacon and saute until brown, about 4 minutes. Reduce the heat to low, add the cabbage and the cooking liquid, and saute for about 30 minutes, until the cabbage is tender and juicy.
4. Divide the cabbage into 4 portions and place each in a terra-cotta or ceramic ovenproof baking pan. Shave the truffle over the portions. Season the salmon with salt, pepper, and the rest of the olive oil, then place it on top of the cabbage. Cover with aluminum foil and bake for 10 minutes. Remove the foil and bake for about 10 more minutes, depending on how well cooked you desire the salmon. Serve in the individual baking dishes.

• 1 pounds lobster meat
• 2 tablespoons grapeseed oil
• 1 pounds dried macaroni pasta
• 1/2 cup butter (1 stick)
• 1 cup chopped white onion
• 2 clove chopped garlic
• 1/2 cup all-purpose flour
• 2 bay leaves
• 1 cup fish stock or vegetable stock
• 1/2 cup heavy cream
• 2 cup sharp shredded Cheddar
• Salt
• White pepper
• 7 -9 ounces shaved Piedmont Valley Truffles
• Drizzle, Organic Truffle Oil
• 1/4 cup chopped fresh chives

1. Bring a pot of water to boiling for the pasta. Saute lobster meat in oil until it is no longer translucent, and set aside. Cook the pasta until al dente and drain well so that you don't have excess cooking water which will dilute the flavor.
2. While the pasta is cooking, melt butter in a large saucepan over medium heat, and add the onion and garlic, cooking until translucent, being careful not to burn it. Add the flour a little at a time to make a roux. Do this gradually because some batches of flour absorb more than others and you may not need as much. Add the bay leaves, and then incorporate the vegetable or fish stock a little at a time to form a smooth sauce.
3. Simmer for a least 10 minutes to allow the flour to "cook out," then remove the bay leaves. Add the heavy cream and Cheddar, then season with salt and white pepper. Stir the lobster meat into the cheese mixture, then fold in as much pasta as you need to acquire the right consistency for macaroni and cheese. Transfer to a serving bowl and drizzle with Organic Truffle Oil, add shaved Black Truffles and garnish with chopped chives.

• 0.8 lb. fresh Taglierini pasta (400g)
• 4 tbsp butter (60ml)
• 2 tbsp freshly grated fontina cheese (30ml)
• Freshly grated Piedmont Valley Truffle
• Organic Truffle Oil
• 1 pint milk
• 2 egg yolks

1. In a pot, cook fresh Taglierini in salted boiling water.
2. In a separate deep thick bottomed saucepan melt the butter then lower heat and add the fontina and milk whisk until the cheese starts melting and add in the egg yolks and grated truffles. Make sure you don't let it boil as the consistency must stay like a thick cream.
3. Drain the pasta and add the sauce to the pasta.
4. Serve with truffle shavings and drizzle Organic Truffle Oil.

• Olive oil
• Butter
• 4 Ostrich Fillets
• 11/2 Tablespoons onion, finely chopped
• 2 Cloves garlic, crushed
• 80g Mushrooms, chopped into pieces (about a cup)
• 4 Bacon rashers, chopped
• 1 Teaspoon tomato paste
• 11/2 Tablespoons parsley, finely chopped
• 2 Teaspoons cream
• 4 Large leek slices
• pepper to taste
• For the Sauce
• 1/2 Cup Madeira
• 1/2 Cup water
• 1 Teaspoon Beef stock granules
• 1 Teaspoon cornflour
• 2 Tablespoons Piedmont Valley Truffles, finely chopped
• pepper to taste

1. Cook chopped bacon in a small pan until browned, drain on absorbent paper.
2. Heat butter in a pan (approx 20g-30g) add onion and garlic, cook until onion softens, add mushrooms cook again until mushrooms are soft. Add paste, bacon, cream pepper and parsley stir to combine and then remove from heat.
3. Take fillets and slice from one side, almost all the way through to the other side, without going through, open up. Divide stuffing equally among fillets on one half fold other half over the top and wrap with a wide leek slice, secure with kitchen string.
4. Heat a small amount of olive oil in a pan sear wrapped steaks a minute on each side. Remove place in baking dish. Cook in pre-heated oven 180c for 15-20 minutes for medium rare-medium or until desired doneness.(Cooking time will vary depending on the thickness of the steak.)
5. For the Sauce: Heat Madeira, water and stock in pan, mix a small amount of water to cornflour and add, Stir until mixture boils and thickens, add truffles and pepper to taste stir and serve immediately.
6. To serve place ostrich on plate pour truffle sauce over

Contributed by Chef Phillip Ponticelli, CIA (Culinary Institute of America) trained and deadly in a kitchen

• 20 pounds wild boar, shoulder
• 1 pound onion, diced
• 8 ounces poblano pepper, diced
• 6 ounces garlic, chopped
• 2 gallons veal stock
• 3/4 bottle Cabernet Sauvignon
• 1/2 ounce fresh thyme
• 1/2 ounce bay leaf
• 1/4 ounce fresh parsley
• 6 ounces olive oil
• 1 pound fresh tomato, rough chopped
• 1/2 ounce kosher salt
• 1/2 ounce fresh ground black pepper

1. Heat Roasting pan season shoulder with salt and pepper and sear all sides. Add mir au poix and caramelize, deglaze with wine add veal stock and tomatoes bring to a boil and lower to a low simmer , let braise for 2 to 3 hours or until you can insert a plastic spoon into the meat with out any resistance.
2. Remove from pan and puree liquid.
3. Let meat cool, shred with a fork

BLACK TRUFFLE, POTATO GRATIN

• 14 pounds potatoes, Idaho - sliced thinly
• 4 pounds asiago cheese, shredded
• 8 oz shaved Piedmont Valley Truffles and Organic Truffle Oil
• 3 quarts heavy cream
• 6 pounds leeks, diced, sweated with olive oil
• 1 2/3 ounces kosher salt

1. Sweat leeks in olive oil until translucent
2. Place potatoes in a greased (Buttered) 2" hotel pan, fill halfway, add a layer of asiago cheese and shaved truffles. Fill remaining space in pan with remaining cream in bowl and put a layer of cheese on top.
3. Cover pans with parchment paper and top with foil
4. Bake at 375 for 1 hr then lower temp to 300 for another hour, remove foil and check potatoes with paring knife or thermometer. Potatoes should be soft (Not mashed though) When cut, layers should still be evident! Top with shaved Black Truffles and drizzle with Organic Truffle Oil.

Contributed by The Folks at Western Property Trust, Land Mavens and Truffle Aficionados

• 4 quarts water
• 3/4 teaspoon salt
• 3/4 pound angel hair pasta
• 1/2 cup plus 2 tablespoons Organic Black Truffle Oil
• 1/4 pound Parmigiano-Reggiano cheese, grated
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup snipped fresh chives or finely chopped green onions or scallions (green part only)
• 1 Piedmont Valley Truffle, shaved

In a large pot, bring the water and 1/4 teaspoon of the salt to a boil. Add the pasta and cook until al dente, about 4 minutes. Drain and place in a mixing bowl. Add 1/2 cup of the truffle oil, 3/4 cup of the cheese, the remaining 1/2 teaspoon salt, the black pepper, and chives and toss to mix.

To serve, garnish with the shaved truffle, drizzle with the remaining 2 tablespoons Organic Truffle Oil, and sprinkle with the remaining cheese. Serve immediately.

Contributed by Chef Phillip Ponticelli, CIA (Culinary Institute of America) trained and deadly in a kitchen

• 6 ounces tuna
• 5 ounces orecchiette pasta
• 3 ounces shaved Piedmont Valley Truffles
• 1 ounce zucchini, large cut & roasted
• 1 ounce portabella mushroom, large cut & roasted
• 1 ounce fennel, large cut & roasted see chef for demo
• 1 ounce swiss chard, chiffonade
• 1/2 ounce red pepper, large cut & roasted
• 1 ounce white wine
• 1 ounce Organic Truffle Oil
• 1/4 ounce basil leaves, chiffonade
• 1/4 ounce tarragon, fresh chopped
• 1/2 ounce garlic, minced
• 2 ounces Oven Roasted Tomatoes
• 2 ounces Tomato Vegetable Stock

1. Brush Tuna with Organic Truffle Oil season with salt and pepper and grill to temp.
2. In a hot stainless steel pan add oil and garlic add roasted vegetables and Swiss chard , deglaze with white wine and tomato vegetable stock. Add shaved Black Truffles and drizzle Organic Truffle Oil. Adjust seasoning and place tuna on top and serve in large bowl.

Contributed by Dr. Andrew Turchin, Dentist Extraordinaire and Fanatic Cook

• 1 tablespoon unsalted butter
• 2 ears of sweet corn with kernels removed (about 1 cup kernels)
• 1/2 cup heavy cream
• Salt and white pepper
• 2 tablespoons olive oil
• 1/4 pound bay scallops
• Essence
• 1 Piedmont Valley Truffle
• Drizzle of Organic Truffle Oil
• 3 long chives
• 1 tablespoon chopped chives

In a saute pan, heat the butter. Saute the corn for 2 to 3 minutes. Season with salt and pepper. Add the cream and bring up to a boil. Reduce to a simmer and cook for 2 to 3 minutes or until the cream thickens. Season with salt and pepper.

In a saute pan, heat the olive oil. Season the scallops with Essence. Sear the scallops for 2 to 3 minutes or until the scallops have a nice sear on each side. Spoon the sauce into a shallow bowl. Arrange the scallops over the sauce. Shave the Black Truffle over the scallops and drizzle lightly with Organic Truffle Oil. Garnish with long chives and chopped chives.

Contributed by Chef Phillip Ponticelli, CIA (Culinary Institute of America) trained and deadly in a kitchen

• 15 pounds mushrooms, crimini
• 2 1/2 pounds yellow onions, sliced
• 3 pounds butter
• 4 oz Shaved Piedmont Valley Truffles
• 3 pounds flour
• 1 gallon heavy cream
• 6 gallons water
• 1 pound vegetable stock, condensed
• 6 pounds gorgonzola cheese
• 3 ounces kosher salt
• 1 ounce steakhouse peppercorn blend

1. Saute onion and Mushrooms in butter until all are tender.
2. Add flour to mushroom mixture to make roux.
3. Cook roux about 5 minutes.
4. Add Vegetable Stock, water and seasonings.
5. Bring to a boil and simmer for 30 minutes.
6. Add in crumbled gorgonzola and cream
7. Mix until smooth and add shaved Black Truffles

• Two 1 1/2 to 2-pound lobsters
• 2 bay leaves
• 1 yellow onion, quartered
• 1 1/2 teaspoons salt
• 1/2 teaspoon black peppercorns
• 4 cups mesclun greens
• 2 tablespoons extra virgin olive oil
• Two large, ripe avocados, peeled, pitted and cut into 1/2 inch pieces
• 1/2 cup homemade mayonnaise
• 2 teaspoons fresh lemon juice
• 1 1/2 teaspoons Organic Truffle Oil
• 1/4 cup minced shallots
• 2 tablespoons minced fresh chervil
• 2 - 4 ounces shaved Piedmont Valley Truffle
• 8 chives

In a large, heavy pot, bring 2 gallons of water, the bay leaves, onions, 1 teaspoon of salt and peppercorns to a boil. Add the lobsters to the water and simmer, covered, for 10 to 12 minutes. Transfer the lobsters with tongs to a colander and rinse under cold running water. Drain and let cool. When cool enough to handle, break off the claws from the bodies and crack to remove the meat. Twist the tails from the lobsters and discard the bodies. With kitchen shears, cut the underbellies of the lobsters and remove the tail meat. Cut the tail meat into bite sized pieces, and reserve the whole claw meat.

When lobsters are cool enough to handle, break off claws at body of each lobster. Crack claws and remove meat. Reserve some claw meat, covered and chilled, for garnish if desired and cut remainder into bite-size pieces. Twist tails off lobster bodies and discard bodies. With kitchen shears remove thin hard membrane from underside of each tail by cutting just inside outer edge of shell. Remove meat from each tail and cut into bite-size pieces. Spread the claw and tail meat on a plate and place in the refrigerator to cool, about 15 minutes.

In a medium bowl lightly dress the mesclun greens with the olive oil and 1/4 teaspoon salt. Divide the mixture among 4 salad plates. Cut the avocados in half and remove the seeds and skins. Place 1/2 an avocado on each salad plate.

Transfer the lobster meat to a medium bowl. Add the mayonnaise, lemon juice, Organic Truffle Oil, shallots, chervil, shaved truffle and remaining 1/4 teaspoon salt, and toss lightly to just combine. Divide the lobster salad among the 4 avocado halves, and garnish with chives.

Contributed by our friends at The Folks at Western Property Trust, Land Mavens and Truffle Aficionados

• 16 piece Jumbo Green Asparagus
• 3 Tablespoons Extra Virgin Olive Oil
• 1 Tablespoon Thyme, chopped
• 1 Tablespoon White Vinegar
• 4 piece Egg
• 1/2 cup Parmesan Cheese, finely shredded
• 4 cups Mesclun Greens
• Truffle Vinaigrette
• 1 Piedmont Valley Truffle, shaved
• Salt and Black Pepper

Preheat the oven to 450F. Trim the asparagus by snapping off the woody end of each stalk. It will break at the point where the tender stalk begins to toughen. (Tough ends can be used to make soup). Peel the asparagus and lay them out on a sheet tray. Drizzle the asparagus with the olive oil and season generously with salt, freshly ground black pepper, and the chopped thyme, gently tossing to coat. Roast the asparagus in the oven until crisp tender, about 8 minutes. Allow the asparagus to cool at room temperature on the sheet tray until serving time.

Heat 2 to 3 inches of water in a large saucepan over medium heat until simmering. Add the vinegar. Crack the each egg into a small cup and slide one by one from the cup into the simmering water. Maintain the water just below a simmer, reducing the heat to low if necessary. Cook the eggs until the white are set and the centers are still soft. Drain the eggs with a slotted spoon and hold against a clean, dry towel to absorb excess moisture. Trim away ragged egg white edges with scissors or a paring knife.

Cover the bottom of a 6-inch nonstick saute pan with a thin layer of parmesan cheese, ensuring there are no holes in the layer. Cook the cheese over medium low heat, until it begins to bubble and turn a very light golden color. Remove the pan from the heat and gently remove the cheese from the pan with a spatula. At this point you may shape the cheese while it is still hot and pliable, or cool the cheese round on a wire rack. The cheese will crisp up once it cools. Repeat with the remaining cheese.

In a large bowl, dress the greens lightly with the truffle vinaigrette, tossing to coat. Season the greens with salt and pepper to taste. Place 4 stalks of asparagus on each plate. Divide the salad greens evenly, placing in a fluffy pile on top of the asparagus. Place a cheese crisp atop the greens, and then a poached egg balanced on the cheese crisp. Slice Black Truffles on top and garnish with freshly ground black pepper.

TRUFFLE VINAIGRETTE

• 2 piece Shallot, peeled and thinly sliced
• 1 sprig Tarragon
• 1 cup White Port, or Sauterne
• 1/4 cup Black Truffle Juice
• 2 Tablespoons Soy Sauce
• 1/4 cup Organic Truffle Oil
• 1/2 cup Canola Oil
• Salt and White Pepper

In a small saucepan, combine the shallots, tarragon, and white port. Cook over medium heat until the liquid has reduced by 90%.

Add the cooked shallots, truffle juice, and soy sauce to a blender or food processor. Blend or process until smooth. Continue to blend, and slowly add the Organic Truffle Oil and canola oil in a thin steady stream to form an emulsification until all of the oil has been added. Season with salt and pepper to taste.